Directions
Warm one-tablespoon oil in a 3 or 4 quart pot and add the onions, garlic, mushrooms and carrots.

Cover the pan and reduce the heat to simmer for 10 minutes.

Put the broth, potatoes, wine, tamari and tomatoes in your slow cooker and add the vegetables (onions, mushroom, carrots from the 3 or 4 quart pot). Turn on the slow cooker and select high heat.

Cut the stew meat into smaller cubes. Put the cubed meat in a bowl and toss with the white flour and salt. Brown the meat in two batches in a large skillet. Warm one tablespoon olive oil and brown half the meat for several minutes. Repeat with the rest of the oil and meat cubes. Then add the browned meat to the slow cooker.

Note: use a little broth and deglaze the pan you browned the meat in and add that flavorful liquid to the slow cooker.